export const RECIPE_HTML = `
<h1>Overnight focaccia</h1>
<p>This is the low-effort, high-reward version: no mixer, no kneading, one bowl, and most of the work happens while you sleep. The dough is wet by bread standards, around 80% hydration, which is exactly what produces the open crumb and the crackly, olive-oil-fried bottom.</p>
<h2>Ingredients</h2>
<ul>
  <li>500g bread flour</li>
  <li>400g lukewarm water</li>
  <li>10g fine sea salt</li>
  <li>4g instant yeast (about 1¼ teaspoons)</li>
  <li>40g olive oil, plus more for the pan, your hands, and your conscience</li>
  <li>Flaky salt and two sprigs of rosemary, to finish</li>
</ul>
<h2>Method</h2>
<ol>
  <li>
    <p>Whisk the yeast into the water. Add the flour and fine salt and stir with a spatula until no dry flour remains, about two minutes. It will look shaggy and wrong. It is neither.</p>
  </li>
  <li>
    <p>Cover the bowl and leave it on the counter for 30 minutes, then perform one set of folds: wet your hand, grab the far edge of the dough, stretch it up, and press it into the middle. Rotate the bowl a quarter turn and repeat four times.</p>
  </li>
  <li>
    <p>Cover and refrigerate overnight, 12 to 18 hours. The cold ferment is where the flavor comes from; do not rush this step with a warm rise unless you enjoy bland bread.</p>
  </li>
  <li>
    <p>Pour 2 tablespoons of olive oil into a 9×13 metal pan. Fold the dough onto itself twice in the bowl, then transfer it seam-side down into the pan. Turn it once to coat, cover, and let it relax for 3 to 4 hours at room temperature, until it fills the pan and jiggles.</p>
  </li>
  <li>
    <p>Heat the oven to 230°C (450°F). Oil your fingers and dimple the dough firmly, all the way to the bottom of the pan. Scatter the rosemary and flaky salt. Bake 22 to 26 minutes until deeply golden.</p>
  </li>
  <li>
    <p>Lift it out of the pan onto a rack within five minutes, or the fried bottom you worked for will steam itself soft.</p>
  </li>
</ol>
<blockquote>
  <p>The dimpling is not decorative. It redistributes the gas so the crumb bakes even; skip it and the middle domes like a loaf that has something to prove.</p>
</blockquote>
<h3>Variations</h3>
<ul>
  <li>Halved cherry tomatoes, pressed in cut-side up before baking</li>
  <li>Thinly sliced potato and thyme, shingled like roof tiles</li>
  <li>A whole head of roasted garlic, smashed and dotted across the top</li>
</ul>
`
